Chunky Southwest Chili

By JAmero4702

Ingredients

• 6 dried ancho or guajillo chilies or a mixture of about 3 oz.
• 3 Tbs olive oil, divided
• 3 lbs. beef stew meat, trimmed and cut into 1-in. cubes
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp ground cumin
• 2 2/3 Cup water divided
• 1 bottle (46 oz) V8 juice
• 1 can (14 1/2oz) beef broth
• Sliced seeded jalapeno pepper, optional

Details

Servings 10
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

1. In a stockpot over medium heat, toast chilies 2-3 minutes (do not burn). When toasted, transfer to a small bowl. Add hot water to cover. Soak 30 minutes.

2. Meanwhile, in the same stockpot, heat 2 Tbs olive oil over medium heat. Brown beef in batches. Remove with a slotted spoon. Add onion and remaining oil to stockpot; cook and stir until onion is tender, about 5 minutes. Add garlic; cook 1 minute more. Remove from heat.

3. Drain and split chilies, discarding stems and seeds. Pulse, covered, with salt, pepper, cumin a 2/3 cup of water in a blender until pureed, adding water if needed (mixture should be pasty).

4. Return beef to stockpot and stockpot to stovetop. Add V8 juice, broth, chili mixture and remaining water. Bring to a boil. educe heat; simmer, uncovered, stirring occasionally, until thickened, and meat is tender, 1 1/2-1 3/4 hours. If desired, top with jalapeño pepper slices.